Triple Ginger Snaps

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Triple Ginger Snaps

Bill and I have each influenced our children. He loves Oreos; they love Oreos. I am not a fan. The kids love ginger cookies, I love ginger cookies. He will not touch them. If he married some other gal, his children would most likely be eating canned beanie weanies and boxed mac and cheese. Thank goodness our children are well rounded. And that they love my chewy ginger snaps. My standard, go-to recipe is full of warm spices and molasses. The ginger in this version is amplified by using powdered ginger, fresh ginger and crystallized ginger. Perfect teatime cookie and perfect holiday cookie!

Ginger-Palooza

I first baked these up in 2009 when they appeared in the December issue of Bon Appetit. These sassy cookies were an instant hit with their intense ginger flavor. I’ve tweaked them very slightly to make prep easier. If you are a ginger fan, you’ll love these babies!

Pour some sugar into a shallow bowl. Scoop out rounded tablespoonfuls of dough and roll into balls between hands. Roll in sugar to coat, then place on baking sheet. Repeat with the rest of the dough placing about 2 inches apart.

Bake cookies until surfaces crack and cookies are set around edges but still slightly soft in center, about 15 minutes. Cool for 5 minutes on cookie sheets then remove to cooling rack to finish cooling.

Did you make this recipe?

Cookie Week

Welcome to the day 4 of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you in to the holiday spirits. Are you feeling like a cookie monster yet? If not you should be – because resisting all these delicious cookies is nearly impossible!

Comments

LIZ!!!!
Well, thank God Bill married you because you can’t be giving kids canned beanie weanies and boxed mac and cheese!!!! 😛 I LOVE ginger snaps!!! and these have like triple the ginger?!!! oh my GAWD, I love these!!

Something’s talking and I don’t know what it is or how to turn it off! I’m now hearing about thrush! Back to the cookies…I can’t think. It won’t stop. What is going on. Not there’s an ad for super-krill oil but I can’t see an ad for krill oil. I do love ginger snaps xx

I’m with you, Liz. Ginger cookies are the best, and I really don’t care for Oreos. I usually make my grandmother’s ginger snap recipe, but I could definitely make an exception for a three-ginger cookie!

Hey Lizzy I do love a good ginger cookie! I often make Dorries recipe but this looks like a great recipe. Three kinds of ginger has to be yummy.
I teach a lesson in our church’s woman’s organization –Relief Society. I taught last Sunday, it was my birthday so I made everyone a yummy ginger cookie drizzled in white chocolate. They were a hit. My lesson on gratitude turned out good too. I’m grateful for good cooks like you that share yummy recipes!
Have a great weekend.

Ha! Ha! Canned Beanie Weenies and box Mac and Cheese! You really gave me a good chuckle at that image. I have totally changed my hubby’s palate since marrying him. He does influence the kids when it comes to sweets and desserts. I get them on the savory/spicy food.

My mother adores ginger snaps… I also have crystallized ginger in my cupboards… now I have a recipe to use it. 🙂

My fave cookie to bake during the Christmas season is sugar cookies that i then decorate using the outline and flood method. they really seem like the holidays to me when I am done and plate them during parties or box them up to give away. i esp. love when kids decorate them b/c they have such vivid imaginations and think outside the box better than I can. I love this giveaway…it’s a baker’s dream come true…thx for hosting it!!!!

Ginger perfection, Liz! The sugar crackle and the crystalized ginger would definitely have me going back for seconds! P.s. Oreo fans are known to have exceedingly good taste…And, yes your kids are lucky to have a gourmet cook for a mom =)

Hi. I just took these cookies out of the oven. They did not spread much and are still quite thick. I followed the recipe to the letter. Any idea of what might be the cause?
They sure smell good though!

Hmmmm….I’m not sure! My recipe has a little more molasses than the Bon Appetit version and you’d think that would make the dough spread a little more, not less. Was your butter at room temperature? I’m guessing yes. And was your baking soda fresh? Those are my only guesses of what could have gone wrong. I hope they’re still delicious!

[…] Triple Ginger Cookies: An even more ginger laden cookie than my traditional recipe for chewy gingersnaps. The combination of ground ginger, crystallized ginger and fresh ginger will make you swoon. […]